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Preparation time:
5 minutes
Cooking time:
5 minutes
Serves:
4
Calories:
390
(per serving)
Fat:
10
g (per serving)
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Ingredients
250g pack egg noodles
1 onion
1 garlic clove
1 tbsp vegetable oil
2 tbsp Thai red curry paste
220g tin water chestnuts
200g/8oz cooked peeled prawns
300g/12oz beansprouts
Roasted peanuts
Fresh coriander
Cook egg noodles according to pack instructions, then drain.
Stir-fry 1 thinly sliced onion and 1 sliced clove garlic in 1 tbsp vegetable oil.
Add 2 tbsp Thai red curry paste, drained water chestnuts, quartered, the cooked and peeled prawns and the bean sprouts.
Add the noodles and enough boiling water to moisten.
Serve topped with roasted peanuts, if wished, and garnish with coriander.
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